1 1/2 Pounds Ground Beef
1 Onion, Finely Chopped
Garlic Powder To Taste
Salt And Pepper To Taste
1 (14.5 Ounce) Can Diced Tomatoes
1 (1.25 Ounce) Package Taco Seasoning Mix
3/4 Cup Hot Water
1 (11 Ounce) Can Whole Kernel Corn, Drained
1 (8.5 Ounce) Package Corn Muffin Mix
1 Cup Shredded Cheddar Cheese (Optional)
1 (2.25 Ounce) Can Sliced Black Olives (Optional)
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Save by using Ortega Taco Seasoning Mix and Libby's Vegetables.
1 (8 Ounce) Package Angel Hair Pasta
2 Teaspoons Olive Oil
1/2 Cup Finely Chopped Onion
1 Clove Garlic, Chopped
2 1/2 Cups Chopped Tomatoes
2 Cups Boneless Chicken Breast Halves, Cooked And Cubed
1/4 Cup Chopped Fresh Basil
1/2 Teaspoon Salt
1/8 Teaspoon Hot Pepper Sauce
1/4 Cup Parmesan Cheese
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Save by using Del Monte Tomatoes and San Giorgio Grated Parmesan Cheese.
8 Ounces Angel Hair Pasta
3/4 Cup Chicken Broth
1/4 Cup Soy Sauce
1 Tablespoon Cornstarch
2 Tablespoons Canola Oil
1 3/4 Cups Chopped Celery
1 3/4 Cups Sliced Fresh Mushrooms
1 3/4 Cups Sliced Red Bell Peppers
1/2 Cup Sliced Onion
2 Cups Bean Sprouts
2 Cups Snow Peas
1 Cup Chow Mein Noodles
Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve.
Save by using San Giorgio Pasta and Serve with Fresh Express Baby Salad Blends.
3 Eggs, Lightly Beaten
3 Tablespoons Milk
1 1/2 Cups Italian Seasoned Bread Crumbs
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Dried Parsley
2 Tablespoons Olive Oil
4 Cloves Garlic, Peeled And Chopped
4 Pork Chops
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
Save by using San Giorgio Flavored Bread Crumbs and Serve with Hanover Gold Line Vegetables.
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